If your family is anything like mine, ranch dressing is a staple in the refrigerator at all times. We all love it. We use it for dipping vegetables, drizzling on salads and alongside chicken wings and fries.

The one thing I have always struggled with though is finding a bottled ranch dressing that I truly enjoy. No matter how many brands I tried, they just never tasted quite right to me. Restaurant ranch dressing, on the other hand, is completely different. It is creamy, flavorful, fresh tasting and simply delicious.

This week I decided it was finally time to figure out how to recreate that restaurant-style ranch dressing at home. After a little experimenting in the kitchen, I found a combination that we all loved. It has the rich creaminess you expect from a good ranch dressing, but it also has a bright fresh flavor from herbs and garlic that makes it taste homemade.

I truly enjoy vegetables, but like many people, I sometimes need a little encouragement to eat more of them. My kids are the same way. Having fresh ranch dressing ready in the refrigerator makes it simple to put together a tray of carrots, celery and tomatoes for everyone to snack on before dinner. When people are hungry, they are much more likely to grab vegetables if there is something delicious to dip them in.

This recipe also takes advantage of fresh herbs, which are wonderful this time of year. While dried herbs could certainly be substituted, the fresh parsley, dill and oregano really give this dressing a brighter flavor.

Another thing I discovered along the way was a mason jar spout lid that works perfectly for mixing and serving homemade ranch. It stores easily in the refrigerator and pours just as conveniently as bottled dressing, except this version tastes so much better.

From our kitchen to yours — enjoy!

Buttermilk Ranch Dressing

Ingredients

• 1 c. mayonnaise
• 1/2 c. sour cream
• 1/2 c. buttermilk
• 1 packet ranch seasoning mix (1 oz.)
• 1/2 t. hot sauce
• 1/4 t. paprika
• 1 clove garlic, minced
• 2 T. minced fresh parsley
• 2 t. chopped fresh dill
• 1 t. chopped fresh oregano
• 1/2 t. cracked black pepper
• 2 t. white vinegar

Instructions

1. In a bowl, whisk together the mayo and sour cream until completely smooth.
2. Slowly whisk in the buttermilk.
3. Add the ranch packet, hot sauce, paprika, garlic, herbs and pepper.
4. Stir in vinegar.
5. Cover and refrigerate at least 2 hours, preferably overnight. That resting time matters to develop the flavor.